Cook Time: 9-11 mins
*I believe most cookie dough benefits from a resting period. Chilling the dough for a few hours or overnight takes some planning ahead; however, resting your dough transforms the texture by creating time for the flour to become hydrated. This step is particularly helpful with teff flour which is naturally a bit grainier. Chilling the dough will make the fats more solid, creating less spread while baking, resulting in an even, chewy texture.
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.